Pan Roasted Snapper w/Soy Ginger Glaze

Pan Roasted Snapper with Soy/Ginger Sauce & Lemon Panko Crust

¼ EVOO
¾ cup Panko Bread Crumbs
2 Garlic Cloves, whole
Zest from 1 lemon (about 1 tbsp.)
1 4in. Rosemary Sprig
Salt & Pepper to taste

In a skillet, heat EVOO, garlic and Rosemary until fragrant, (about 3 min). Remove Rosemary and Garlic. Add Panko crumbs and cook for 5 minutes until golden and crisp. Remove from heat and add Lemon zest, Salt & Pepper.

Soy & Ginger Glaze

1 cup of Soy sauce
4 tsp. of honey
4 tsp. Grated Ginger
4 tsp. dry mustard

Combine Soy & Ginger and heat on medium until reduced by 1/3. Remove from heat and add Honey and mustard. Place glaze on fish, finish in a 350 degree oven, skin side down and cook until a lacquered look, (about 5 minutes)